Directions :

Place the flour into a casserole dish. Stir in 1 teaspoon of salt. Pat the chicken breasts dry with a paper towel and then dredge them in the flour coating all sides.

Add 41 Olive Tuscan Herb Olive Oil to a large skillet over medium heat. Add the chicken breasts and cook on each side for about 8-10 minutes. If chicken starts to cook really fast with the heat turn it down to low/medium.

After cooking chicken for 20 minutes remove chicken and set aside.

Turn down the heat to low and whisk in the cream, sun-dried tomatoes 1/4 teaspoon salt and Parmesan cheese.

After cheese has melted and mixture has thickened add the chicken back into the skillet. Add the broccoli and cover the dish to cook for an additional 10 minutes or until chicken is done.

Directions :

1. Heat 41 Olive Tuscan Herb Olive Oil in a grill pan over medium-high heat.2. Spread 2 tablespoons pesto over 1 side of French bread and top with mozzarella, turkey, tomatoes, avocado and top half of bread. Repeat with remaining slices of bread.3. Add sandwich to pan and grill until the bread is golden and the cheese is melted, about 2-3 minutes per side.

Directions :

1. Bring a large pot of salted water to a boil. Prepare pasta according to package instructions, reserving 1 cup of the liquid before draining.

2. While the pasta is cooking, add the edamame, mint, arugula, garlic, and parmesan cheese to a food processor. Pulse several times until the ingredients are finely chopped and evenly combined. Scrape down the sides. Add the 41 Olive Garlic Olive Oil and run the machine for another 10 seconds. Season with salt and pepper to taste.

3. Drain the pasta (except for the cup of liquid) and add to a large mixing bowl. Add the pesto, lemon juice and some of the pasta water. Use tongs to toss the pasta evenly with the pesto, adding more pasta water as needed until the mixture is evenly combined. Season with more salt and pepper if desired.

Add 2 cups water to pan; roast until an instant-read thermometer inserted in thickest part of a thigh reads 125 degrees, about 1 hour. Meanwhile, in a small saucepan, bring 41 Olive 18 Year Aged Balsamic Vinegar, brown sugar, and orange juice to a slight boil over high, stirring occasionally.

Rotate pan and roast, brushing turkey with remaining glaze every 15 minutes, until thermometer inserted in the thickest part of a thigh reads 165 degrees, 30 to 45 minutes (tent turkey with foil if browning too quickly). Transfer turkey to a platter. Loosely tent with foil and let rest 30 minutes before carving.

Directions :

1. Preheat oven to 250°.2. Whisk flour, cocoa powder, brown sugar, baking powder, baking soda, and 41 Olive Himalayan salt in a large bowl.3. Make a well in the center and add egg yolks, buttermilk, Blood Orange Olive Oil, and Vanilla Balsamic.4. Blend with a fork, then gradually incorporate dry ingredients, mixing just until combined.5. Using an electric mixer on medium-high speed, beat egg whites in a small bowl until soft peaks form.(It took about 6 min)6. Working in 2 batches, fold egg whites into batter just until combined. Fold in chocolate.7. Heat a waffle iron until very hot; lightly coat with nonstick spray. Working in batches, cook waffles until cooked through. Transfer to a wire rack and keep warm in oven until ready to serve.8. Serve waffles with butter, syrup and peanut butter.9. Eat and Enjoy our 41 Olive Recipe of the Week !

Ingredients :

Directions :

1. Place the egg whites and brown sugar in the bowl of an electric mixer. Whisk to slightly combine.2. Create a double-boiler by place the bowl over a medium sauce pan of olive oil.3. Heat over high heat until the egg mixture becomes hot to the touch4. Transfer the bowl back to the mixer and whip on high until the meringue has cold and stiff peaks form.5. While mixing, add in the cream of tartar.6. Add in the vanilla extract during the last minute or so of mixing.7. Add frosting to your favorite cake recipe and enjoy !

Directions :

Directions 1. Preheat oven to 350F. Line a 9x13” pan with foil and spray with 41 Olive Misto cooking spray. 2. Used 1 box of graham cracker crumbs, but if you only have actual graham crackers, process them in a food processor until they are a fine crumb. Stir into Vegan Butter Olive Oil. Press into the bottom of your prepared pan. 3. Sprinkle white chocolate chips, peanut butter chips, coconut, and candy corn over the top. Pour sweetened condensed milk evenly over the top of the bars. 4. Bake for about 25 minutes, until they get golden around the edges. Cool completely before slicing into bars.

Directions :

Directions

Line a baking dish (I used a 6″ x 9″ glass bread pan) with parchment paper or plastic wrap, two pieces works so the paper can go up both sides.Mix all of the ingredients — except the chocolate — together in a large mixing bowl until totally mixed. It should be creamy and smooth. Pour the mixture into the lined dish and smooth it out with a spatula. Place in the freezer until solid, approximately 1-2 hours.Just before you are ready to pull the fudge out, melt your chocolate over a double boiler.Lift the fudge out of the pan by grabbing the sides of the parchment paper and cut it into 1-inch squares. Place the squares in a single layer onto a parchment paper lined tray or pan. Using a spoon, drizzle the melted chocolate over top of all of the fudge. Add a sprinkle of cinnamon or sea salt, if desired.Return back to the freezer in a sealed container. This must be kept in the freezer until ready to eat.

Directions :

Directions:Line a baking dish (I used a 6″ x 9″ glass bread pan) with parchment paper or plastic wrap, two pieces works so the paper can go up both sides.Mix all of the ingredients — except the chocolate — together in a large mixing bowl until totally mixed. It should be creamy and smooth. Pour the mixture into the lined dish and smooth it out with a spatula. Place in the freezer until solid, approximately 1-2 hours.Just before you are ready to pull the fudge out, melt your chocolate over a double boiler.Lift the fudge out of the pan by grabbing the sides of the parchment paper and cut it into 1-inch squares. Place the squares in a single layer onto a parchment paper lined tray or pan. Using a spoon, drizzle the melted chocolate over top of all of the fudge. Add a sprinkle of cinnamon or sea salt, if desired.Return back to the freezer in a sealed container. This must be kept in the freezer until ready to eat.

Directions :

1. Preheat the oven to 400'. Prepare all your vegetables and collect them on a large baking tray. Halve the fennel and slice it into wedges. Peel the onion, cut off the ends, and slice it into thin wedges, cut the end off the carrots and slice 1" pieces on a diagonal. Scoop the seeds from the squash and slice it into thick half moons. Halve large brussels and leave the small ones whole. Drizzle the olive oil, salt, a few pinches of pepper, everyday seasoning and cayenne. Toss to coat well and spread in a single layer on a baking sheet. Dividing into two sheets if it looks over crowded. Bake in the upper third of the oven for twenty minutes. Turn the heat up to 425' and cook another 20 minutes or until the edges of the vegetables are browned and crisp.

2. While the vegetables roast, cook the quinoa. Put the quinoa and broth in a pot. Bring it up to a gentle boil, down to a simmer, cover and cook for 15 minutes. Fluff with a fork, add a few handfuls of baby kale and leave the lid ajar so it cools. This will barely wilt the kale so its not quite so raw. Once it is room temperature, drizzle in the olive oil, red wine vinegar and a hearty pinch of salt and pepper and toss to coat. Transfer to your serving bowl. Top with the roasted vegetables, pine nuts, feta cheese and microgreens.

Directions :

1. Cook the quinoa: In a small saucepan, combine the rinsed quinoa and ½ cup water. Bring the mixture to a boil, then cover and reduce heat to a simmer. Cook until all of the liquid has been absorbed, about 15 to 17 minutes. Remove the pot from heat, sprinkle in ⅛ teaspoon salt and fluff the quinoa with a fork. Let the quinoa cool, uncovered, for 7 to 8 minutes.2. Make the dressing: In a small bowl, whisk together the 41 Olive Meyer Lemon Olive Oil, lemon zest, mustard, honey and a few twists of freshly ground black pepper until emulsified. Set the dressing aside.3. Toast the almonds: In a small pan over medium heat, toast the almonds, stirring often, until they are fragrant and turning golden, about 5 minutes.4. Assemble the salad: In a bowl, combine the chopped spinach, sliced strawberries, warm quinoa and toasted almonds. Crumble goat cheese over the salad. Drizzle in just enough dressing to lightly coat the spinach (I only used about half of the dressing) and toss.

Directions :

Heat oven to 400 degrees (F). Place potatoes into a large roasting pan and drizzle with 2 tablespoons of Tuscan Herb Olive Oil.

Sprinkle with Truffle salt and mix to coat potatoes with salt and olive oil. Turn so the cut sides are up.

Roast in the preheated oven for 30 minutes. While potatoes are cooking, pour 1 teaspoon 41 Olive Tuscan Herb olive oil into a large skillet over medium heat and cook pancetta, stirring often, in the hot oil until pancetta releases some fat and looks like cooked ham, about 5 minutes. Stir in king trumpet, chanterelle, nameko, and clamshell mushrooms, adding a pinch of Truffle Salt as they cook.

Turn heat to high and cook mushrooms until most of the juices evaporate and mushrooms begin to brown, about 10 minutes.

Ingredients :

Directions :

• In a small bowl combine dill, cumin, and 41 Olive Himalayan Salt. Set aside.• In another bowl add Truffle Olive Oil and add sauce sauce. Mix until combined.• Toss mix with popcorn in a large bowl.• Then toss with seasoning.

Directions :

1. Place the soaked chickpeas in a medium (2-quart) saucepan, and add enough water to cover by a few inches, along with the 2 teaspoons of 41 Olive Himalayan Salt.2. Bring up to a boil over medium heat, then turn down to low heat and let simmer, covered, until the chickpeas are tender but not falling apart. This will take anywhere from one to two hours, depending on the freshness of your dried beans. If the water gets too low due to long cooking time, simply add more boiling hot water to the pot. After one hour of cooking, taste every 15 minutes or so to check for doneness.3. Once the chickpeas are finished cooking, drain in a colander and set aside to cool until no longer steaming hot, about 30 minutes.4. Pour the chickpeas into a food processor and add the lemon juice, tahini, garlic, and remaining 1/2 teaspoon of sea salt. Process until very smooth, using a spatula to scrape down the sides of the container halfway through processing. Add 41 Olive Meyer Lemon Extra Virgin Olive Oil to add more base taste, if desired.5. Transfer to a tightly covered container and store, refrigerated, for up to one week.

Directions :

1. In a large saute pan, heat the 41 Olive Harissa Olive Oil over medium heat. Add the carrots and onion and cook for 3-4 minutes. Add bell peppers and jalapeño. Cook, stirring often for 2 minutes more. Add zucchini and turn heat up to medium-high. Stir vegetables just once so they get a nice brown sear on them, watching carefully so they don't burn. Turn heat back down to low and stir in corn, adobo seasoning, cumin, garlic powder, oregano and salt. Squeeze juice from 1/2 lime and stir into vegetables; set aside. 2. While the vegetables are cooking, heat refried beans (if using) in a small sauce pan over low heat. 3. To make salsa add diced avocado, cherry tomatoes, juice from 1/2 lime, a pinch of salt and a small handful of fresh cilantro to a bowl. Toss gently with a spoon and set aside until ready to serve. 4. To make tacos, spread a smear of refried beans (if using) onto tortilla. Spoon a generous spoonful of vegetables on top of beans. Garnish with avocado salsa and queso fresco.

Directions :

1. Turn the oven on to 400F/200C. Get a large roasting dish and add enough oil to coat the bottom of the pan. Place in the oven to heat up for 15 minutes.2. Slice the potatoes into thick chips and place in a medium saucepan, cover with water and bring to the boil. Boil for 4 minutes, and then drain. When the roasting dish and oven have heated up, carefully add the cooked, drained chips and shake them into a flat layer. Cook for 15 minutes, then flip and shuffle them around and cook for another 15-20 minutes or until crispy and golden brown all over.3. While the chips are cooking, make the gravy. Place the 41 Olive Vegan Butter Olive OIl into a small saucepan and melt it. Add the flour and cook out for a minute, before slowly adding the vegetable stock, whisking it in bit by bit, until all the stock is incorporated. Keep the gravy warm.4. Stir together the rosemary and 41 Olive Himalayan salt.5. When the chips are ready, drain them slightly on paper, and then pile them up on a plate. Scatter with as much salt as you like, and then dot over your cheese and then pour over the gravy! Go. To. Town. Enjoy your 41 Olive Recipe of the Week !

Directions :

DIRECTIONS

1.In a food processor, process all of the dipping sauce ingredients for a couple of minutes, until fairly smooth. Transfer to a small bowl or divide into individual ramekins. (You can make the dipping sauce a day ahead, just cover and store in the refrigerator until ready to serve.)

2.Drain the water from the tofu and very gently squish some of the water out of the tofu. Slice the tofu into two slabs by cutting lengthwise through the center. Wrap the slabs in a clean tea towel or paper towels. Stack the slabs on top of each other and place a heavy saucepan or a plate and cans on top to help press out more of the moisture.

3.Prepare the arugula, herbs and vegetables as directed in the ingredients list above. Set them out on your work surface, with a clean tea towel on the side.

4.Remove the towels from the tofu and slice each slab into about 7 equal-sized strips (less than 1/2-inch in width). Sprinkle sesame seeds onto a plate or cutting board and gently roll the tofu strips to coat.

5.Fill a bowl or baking pan with warm water. Place one rice paper in the water and let it rest for about twenty seconds. You’ll learn to go by feel here—the sheet should be pliable enough to give to touch but not super floppy. Lay it on the towel.

6.Top the rice paper in a lengthwise orientation (as shown) with a big sprinkle of arugula, one strip of tofu, a few strips of carrot, cucumber, bell pepper and jalapeño (if using). Sprinkle with some chopped green onion, cilantro and mint.

7.Fold over one long side to enclose the filling, then fold over the short sides like you would a burrito, and lastly, roll it up, stretching the remaining long side around the the roll to seal it. Serve the rolls whole or cut in half, with dipping sauce on the side

Directions :

Preheat oven to 450 degrees F.

Place the potatoes on a baking sheet lined with foil (for easier clean up). Liberally toss with 2 tablespoons olive oil, salt, pepper, garlic powder and paprika. Spread onto an even layer and roast for about 25 to 30 minutes or until golden brown and crispy.

Heat a large skillet over medium high heat with 1 tablespoon olive oil. Add the ground beef and cook, breaking down with the back of a spoon, until brown and crispy. Add the onions and garlic and cook for about 5 minutes more. Stir in the water, taco seasoning, tomato sauce, and cornstarch. Simmer on low until thick.

Top the potatoes with the cheese and place back in the oven until melted and heated through. Carefully remove from oven and top with beef, sour cream, guacamole, scallions, tomatoes, and cilantro. Enjoy right away!

To make the guacamole, combine all of the ingredients in a large bowl and mash until completely incorporated.

Directions :

Directions:Line a baking dish (I used a 6″ x 9″ glass bread pan) with parchment paper or plastic wrap, two pieces works so the paper can go up both sides.Mix all of the ingredients — except the chocolate — together in a large mixing bowl until totally mixed. It should be creamy and smooth. Pour the mixture into the lined dish and smooth it out with a spatula. Place in the freezer until solid, approximately 1-2 hours.Just before you are ready to pull the fudge out, melt your chocolate over a double boiler.Lift the fudge out of the pan by grabbing the sides of the parchment paper and cut it into 1-inch squares. Place the squares in a single layer onto a parchment paper lined tray or pan. Using a spoon, drizzle the melted chocolate over top of all of the fudge. Add a sprinkle of cinnamon or sea salt, if desired.Return back to the freezer in a sealed container. This must be kept in the freezer until ready to eat.